Spicy Indian Green Chili Pickle
Ingredients
- 1/2 kg big green chilies
- 3 tablespoons mustard seeds
- 1 tablespoon fennel seeds
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 2 teaspoons fenugreek seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon asafoetida
- salt to taste
- 1/4 cup oil
- juice of 2 limes or 1 tablespoon vinegar
Preparation
Remove the seeds from 1/2 kg big chilies and cut them into small pieces.
Dry roast 3 tablespoons mustard seeds, 1 tablespoon fennel seeds, 2 tablespoons cumin seeds, 1 tablespoon coriander seeds, and 2 teaspoons fenugreek seeds on low heat for 10 minutes.
Coarsely grind the roasted spices.
Add the ground masala to the cut chilies along with 1 teaspoon turmeric powder, 1/2 teaspoon asafoetida, and salt to taste.
Heat 1/4 cup oil and let it cool, then add it to the mixture.
Add the juice of 2 limes or 1 tablespoon vinegar.
Mix everything well and store in an airtight glass jar.
Leave the jar at room temperature for 2 days, shaking or mixing once or twice a day.
The pickle is ready to eat and can be stored in the refrigerator for up to 15 days.
Tips
Adding a little extra salt can enhance the flavor.
Heating the oil before adding helps retain the color of the chilies.
